Winter Dinner Menu

 We thank you for coming to Tapas Restaurant. Our chefs are proud to serve you the most delicious plates created with the freshest products available. All of our sauces and stocks are made in our kitchen, including the desserts. Keeping with our tradition, our food is meant to be shared amongst friends in a relaxed and unhurried environment, to be combined with wine or beer, lively conversation, tall tales and spirits. Our tapas menu offers unique and individual dishes, reflecting the modern fusion flavours of Spain. 

Charcuterie

meats l 2 ounce portion
served with
piquillo pepper relish + crostini
iberico belato l 28
serrano: 20 months l 14
elk capicola l 14


cheese l 2 ounce portion
served with
fig and apple jam + crostini
manchego: sheep, 12 months l 14
Cheddar: Cow, 36 months l 14
valdeon: cow, 2 months l 14


plato mixto l 38
house cheese + meat selection
Iberico l serrano: 12 months l elk
salami l manchego l cheddar l valdeon
served with relish, jam, crostini,
pickled vegetables, almonds + olives

 Tostadas

your choice of two l four per plate l 12

artichoke, goats cheese, quince
salmon tartare, pickled ginger and carrot
red wine poached pear, with valdeon cheese
smoked bacon, goat cheese and honey
pan con tomate y anchoa | tomato, garlic + anchovy
pan con tomate y serrano | tomato + serrano

Pinxtos

bread l 5 featured butter

mixed olives l GF l 9 l half 5 orange, bay leaf, olive oil

white truffle salted almonds l GF l 6

caesar ensalada l GF l 14 baby gems, creamy garlic dressing, parmesan, pancetta + capers

zanahorias aliñadas l GF l 12 baby heirloom carrots pickled and marinated in apple cider vinegar,
lemon juice, garlic and smoked paprika

avocado fries l 10 piquillo pepper dip

salmon gravlax l GF l RW l 14 north African spices, frisee salad, pickled red beets,honey mustard mayonnaise

beef carpaccio l RW l 16 with brown butter mayonnaise, shaved manchego and garlic crostini

GF l Gluten Free
RW l Raw Food Warning: Consuming raw or under cooked beef, fish, lamb, pork, poultry, shellfish, or raw eggs may increase your risk of food borne illness. 

Tapas

patatas bravas l GF l 10 l half 6 sofrito, citrus aioli

patatas diablo l GF l 12
baby potatoes, chili flakes, lime, chopped herbs, tomato, smoked onion mayo

chorizo + figs l 14 sweet + sour sauce

portobello mushroom l GF l 14 spinach, mascarpone, almonds, raisins + tomato jam
col de bruselas l GF l 14 brussel sprouts, shaved parmesan, iberico, fried shallots + aioli

chorizo meatballs l 16 8-hour tomato stew + manchego tuilles

black pepper gambas l GF l 17 prawns, green onion

chili gambas l GF l 17 prawns, chili cream sauce

manchego & serrano croquettas l 12
panko crusted, béchamel, roasted garlic aioli

crispy skin pork belly l 16
roasted organic heirloom carrots, pickled beet, apple + shallot sauce

root vegetable escalivada fondue l 16
roasted carrots + sweet potatoes, mahon cheese fondue

mussels l 22 l half 16 blue cheese butter + sweet chili sauce

marinated nova scotia lobster skewers l GF l 26 sweet and spicy carrot hummus

braised oxtail l GF l 18 grilled green onions, green peppercorn and brandy mash potato with jus

braised lamb shoulder l 16 wonton chips, mint yoghurt,harissa chutney + pickled red cabbage